SPRING VEGETABLE SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Spring Vegetable Soup image

Categories     Vegetable     Easter     Passover     Dinner     Spring     Simmer

Yield 8 or more servings

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, finely chopped
2 large or 3 medium leeks, white parts only, quartered lengthwise, chopped, and well rinsed
6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
2 medium potatoes, peeled and diced
3 medium carrots, peeled and sliced
3 medium celery stalks, diced
8 ounces white, baby bella, or crimini mushrooms, sliced
1 teaspoon paprika
1 teaspoon ground cumin
Salt and freshly ground pepper to taste
1/4 cup minced fresh dill, or more to taste
2 cups frozen green peas, thawed

Steps:

  • Heat the oil in a soup pot. Add the onion and leeks and sauté over medium heat until the leeks are limp, about 10 minutes.
  • Add the water with bouillon cubes, potatoes, carrots, celery, mushrooms, paprika, and cumin. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 30 minutes, or until the vegetables are tender.
  • Season with salt and pepper. Let stand for an hour or two to develop flavor. Just before serving, add the dill and peas and reheat.
  • Nutrition Information
  • Per serving:
  • Calories: 136
  • Total fat: 4g
  • Protein: 5g
  • Fiber: 5g
  • Carbohydrate: 21g
  • Cholesterol: 0mg
  • Sodium: 111mg

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #lactose     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #clear-soups     #soups-stews     #vegetables     #vegan     #vegetarian     #dietary     #gluten-free     #free-of-something